Dried fish has seen a facelift in recent years. What was once flopping around in loose plastic bags has been transplanted to fancy mason jars holding herbs and olive oil.
Infused with different aromatics and spices, the common tuyo has become more than that deep fried sodium rush we all long for in the morning. It’s a new way to enjoy a traditional dish but, like all facelifts, it comes at a price, one that depends on who’s doing the procedure.
The Belos of the gourmet tuyo world can get a bit pricey—which is why we’re offering a cheaper alternative to gourmet tuyo, a facelift you can do on your own. If those doctors can operate with medical licenses, then we don’t see why you can’t bottle your own tuyo.
Ingredients
- 25-30 tuyo
- 1 cup olive oil
- 3 cloves garlic, lightly crushed
- 2 pcs chili labuyo, lightly crushed
- 1 bay leaf
- vegetable oil, for cooking
Fry the tuyo in vegetable oil until almost all of the moisture has evaporated, about 6-8 minutes. Set aside to cool completely.
Heat the oil over low heat with the garlic, bay leaf, and chili. Cook the aromatics until they become fragrant and the garlic is just slightly browned. Turn off the heat and set the oil aside.
Clean the tuyo by removing the head first. Proceed to descale and remove the spines of the fish. Once you have the fillets, carefully pack them vertically into a sterilized jar.
Pour over the oil mixture. Store the bottle in the refrigerator and consume within one month. Serve with rice.
